Strawberry Hazelnut Torte
- Active Time 25m
- Total Time 2h 10m
While the hazelnut crust is cooking, make the strawberry, whipped cream and mascarpone filling and let it firm up in the refrigerator. When the crust is completely cool and the filling is chilled, you can assemble the torte and refrigerate it for a couple of hours before serving.
- For the Crust:
- About 3/4 cup whole hazelnuts (unskinned)
- 3/4 cup sugar
- 1 cup all-purpose flour
- 12 tablespoons cold butter, cut in pieces
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- For the Filling:
- 1/3 cup sugar
- 1 pint strawberries, rinsed if necessary, hulled, pureed and strained
- (to yield 1 cup), then chilled
- 1 cup well-chilled heavy cream
- 1/2 cup mascarpone
Very small or quartered strawberries, rinsed and hulled
FOR THE CRUST:
Heat the oven to 350 degrees F. Pulse the hazelnuts in
a food processor until finely chopped. Add the sugar and flour and pulse to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Add the egg yolks and vanilla extract and process until the dough just comes together.
Lightly flour your fingertips and press the dough into a 9-inch springform pan. Gently make a large depression in the center of the dough to create about a 1/2-inch rim all the way around the edge of the crust. Bake the crust until puffed, lightly browned, and a pick comes out with just a few crumbs, 45 to 50 minutes. Cool completely on a rack. Slide a knife around the edges of the pan before removing the sides of the pan. Slide a spatula under the crust to loosen it, and then remove the crust from the bottom of the pan.
FOR THE FILLING:
Stir the sugar into the strawberry puree and return the mixture to the refrigerator. Whip the cream until it forms firm peaks. In a separate bowl, whisk 1/4 of the whipped cream into the mascarpone and then fold in the remaining whipped cream. Gently fold in the chilled puree. Refrigerate for at least 1 hour and up to 24 hours. The filling will firm up as it chills.
TO ASSEMBLE: Gently spoon the chilled filling into the torte shell. Don’t level the filling; leave it looking free-form and scatter the small or quartered strawberries across the top. Cut into wedges and serve.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
565 calories; 42g total fat; 150mg cholesterol; 20mg sodium; 45g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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